Coconut Flour Cherry Chocolate Chip Almond Cake
Georgia Atkinson
about 1 year ago
This coconut flour cherry chocolate chip almond cake is a delicious and healthy dessert option. Made with coconut flour, cherries, chocolate chips, and almonds, it is gluten-free and packed with flavor. The combination of cherries and chocolate creates a rich and indulgent taste, while the almond adds a nutty crunch. This cake is perfect for any occasion and can be enjoyed by everyone, regardless of dietary restrictions.
Cooking Time
30 minutes
Serving Size
8 servings
Nutrition Per Serving
Cal
250
Protein
6g
Fat
15g
Sat Fat
8g
Carbs
25g
Chole
70mg
Fiber
4g
Sugar
15g
Sodium
150mg
Ingredients
- 1 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/2 cup chocolate chips
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the coconut flour, almond flour, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Fold in the chopped cherries and chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the sliced almonds on top of the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve the cake at room temperature and enjoy!
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